Step 1: Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
Step 2: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn it.
Step 3: Pour in the crushed tomatoes, stirring well to combine with the garlic and oil. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 8-10 minutes, allowing the flavors to meld and deepen.
Step 4: Stir in the heavy cream. Continue to simmer for another 2-3 minutes, just until the sauce thickens slightly and is heated through. Taste and adjust seasoning if necessary.
Step 5: Add the drained al dente pasta directly into the sauce. Toss to coat evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water, stirring until it reaches your desired consistency.
Step 6: Remove the skillet from the heat. Stir in most of the fresh basil and half of the grated Parmesan cheese. Toss again until everything is well combined and the cheese has melted into the sauce.
Step 7: Serve immediately, garnished with the remaining fresh basil and a generous sprinkle of extra Parmesan cheese. A drizzle of good quality extra virgin olive oil before serving also adds a beautiful finish.